ermerins-ga.com

Italian Steak and Pasta

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Number of Servings: 4

INGREDIENTS
1 lb beef top round steak (3/4" think)
1/2 cup prepared fat-free Italian dressing
1 clove garlic (crushed)
1/2 tsp cracked black pepper
2 tsp olive oil
2 medium zucchini (quartered and cut into 1/4" slices)
1-1/2 cups sliced mushrooms (optional)
1 (14.5oz) can diced Italian seasoned tomatoes (undrained)
1/4 tsp crushed red pepper
2 cups bowtie pasta (cooked and drained)
grated parmesan cheese (optional)
chopped fresh basil (optional)
salt to taste (optional)

DIRECTIONS
Place beef, dressing, and garlic in zip-top bag. Close bag securely, turning to coat. Marinate in refrigerator 6¬8 hours or overnight. Remove steak from marinade; discard marinade. Press black pepper evenly into both sides of steak. Heat large nonstick skillet over medium heat. Add steak; cook 11-12 minutes for medium rare doneness, turning once. Remove steak. Season with salt, if desired. Keep warm. In same skillet, heat oil. Add zucchini and mushrooms; stir-fry 2-3 minutes until tender. Add tomatoes and red pepper. Cook 5 minutes, stirring occasionally. Add pasta; heat through. Carve steak crosswise into thin slices. Serve over pasta mixture. Sprinkle with cheese and basil, if desired.